Spinach, Beets, Cabbage and Amaranth Salad

Baby spinach, red onion, cabbage, jicama, beets, pineapple, avocado and puffed amaranth with a soy and cider vinaigrette.

By: Roberto Santibanez, Celebrity Chef

Prep Time: 20 min
Cook Time: 10 min

RECIPE
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Servings:

Yield: 4 servings

Ingredients:

1/3 cup soy and cider vinaigrette
1/2 cup red onions, sliced 1/8 inch strips
1/2 cup pineapple chunks, drained, diced 1/4 inch
1 teaspoon sugar
1 tablespoon amaranth, raw
2 cups baby spinach, sliced 1/2 inch
1 cup red cabbage, shredded
1/2 cup jicama, peeled, julienne fine
1/2 cup red beets. peeled, julienne fine
1/2 cup avocado, peeled, diced 1/4 inch

Soy And Cider Vinaigrette
2 tablespoon apple cider vinegar
2 teaspoons soy sauce
1 1/2 teaspoons whole clove peeled garlic, minced
1 teaspoon sugar
1/2 teaspoon Mexican oregano, dried
1/4 teaspoon kosher salt
3 tablespoons olive oil

Allergens:

Gluten, Soy, Wheat

Nutritional Information

Directions:

Soy And Cider Vinaigrette: In a bowl, add all ingredients except olive oil. Whisk together. Slowly add oil in a steady stream until fully incorporated and the vinaigrette has emulsified.
For Service: In a medium bowl, combine pineapples and sugar, toss to evenly coat. Heat sauté pan on medium high heat, add amaranth seeds. Immediately cover pan with lid. Remove pan from heat, leave pan covered until seeds stop popping. Remove popped amaranth from pan. In a large bowl, place red onions, baby spinach, red cabbage, jicama, beets, pineapples and half of puffed amaranth seeds. Add soy and cider vinaigrette. Toss to evenly coat. Add avocado and remaining puffed amaranth seeds over top of salad.